Chinese Tea Eggs That Taste Like Home (茶叶蛋)
Growing up, I always remember Chinese tea eggs being everywhere — always very affordable and always delicious on point. So much better than plain boiled eggs. They came warm, wrapped in a plastic bag, and had that deeply savory aroma that somehow made mornings feel comforting. Even last summer when I visited home, they were still cheap — only 1.5 or 2 yuan each. That’s less than 40 cents. It’s one of those small comforts that somehow never changes.
Now that I live in Canada, I see them sold in Asian stores for almost two dollars each. That’s wild. Not just for the price, but because the ones I make at home taste just like the ones I grew up with, maybe even better.
I still remember the breakfast lady downstairs from my mom’s apartment. Her little stall always had a giant pot of tea eggs simmering away. One morning, I asked her what spices she used, and she smiled and said, “It’s all about balance.” Years later, I still think about that moment every time I simmer a batch of my own. Over time, I’ve tested different spices and adjusted the ratio of salt, sugar, and soy sauce until it tasted just like hers. It’s honestly one of the easiest things to meal prep. I love keeping a few in the fridge for breakfast or a quick savory snack.
They’re surprisingly easy to make. Just soft-boil some eggs, crack the shells, and let them soak in a flavorful broth made with spices and soy sauce. The flavor deepens overnight, and by the next morning, they’re perfect. I love keeping a few in the fridge for breakfast or a quick savory snack.
The recipe I use is based on what the breakfast lady downstairs from my mom’s apartment used. One day I asked her what spices she used, and she laughed, saying, “Just the usual things. You’ll smell when it’s right.” Over the years, I’ve figured out my own version that’s as close to hers as I can remember.
If you prefer your tea eggs with a darker marbled color and a richer flavor, you can add a bit more dark soy sauce to the broth.
These Chinese tea eggs aren’t just a recipe. They’re a memory. A warm, savory, aromatic memory I can bring back anytime with just a pot and a few simple spices. And every time I make them, it feels like I’m in my school uniform again, walking to school covered in the sun.
How to Make Chinese Tea Eggs (茶叶蛋)
Chinese Tea Eggs (Makes 12)
Ingredients
- 12 eggs
- 2 black tea bag
- 2 star anise
- 10 bay leaves
- 1g cinnamon stick
- 1 tsp fennel seeds
- 4 dried bird’s eye chilies (adjust to taste)
- 1 tbsp salt
- 2.5 tbsp sugar
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce (add more for darker color)
- 2.5 cups water
Instructions
1. Soft boil the eggs
– Place the eggs in a pot with cold water. Bring to a boil, then reduce to a simmer for 6 minutes.
– Drain and transfer to cold water to cool.
– Gently tap and crack the shells all over using the back of a spoon—don’t peel.
2. Prepare the spiced tea broth
– In a new pot, add 2.5 cups of water, star anise, bay leaves, cinnamon, fennel seeds, dried chilies, salt, sugar, both soy sauces, and the optional tea bag.
– Bring to a boil, then simmer for 5 minutes to release the flavors.
3. Simmer the eggs
– Add the cracked eggs into the broth.
– Cover and simmer for another 5 minutes.
4. Soak overnight
– Turn off the heat and let the eggs soak in the liquid overnight in the fridge. The longer they soak, the more flavorful they become.
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You might also enjoy these quick and tasty egg recipes:
– 3-Ingredient Soy-Marinated Eggs
– Velvety Scrambled Eggs with Shrimp
– Chinese Steamed Eggs
Chinese Tea Eggs
Ingredients
- 12 eggs
- 2 black tea bag
- 2 star anise
- 10 bay leaves
- 1 g cinnamon stick
- 1 tsp fennel seeds
- 4 dried bird’s eye chilies adjust to taste
- 1 tbsp salt
- 2.5 tbsp sugar
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce Add more for darker color
- 2.5 cups water
Instructions
- Place the eggs in a pot with cold water. Bring to a boil, then reduce to a simmer for 6 minutes. Drain and transfer to cold water to cool.
- Gently tap and crack the shells all over using the back of a spoon — don’t peel.
- In a new pot, add 2.5 cups of water, star anise, bay leaves, cinnamon, fennel seeds, dried chilies, salt, sugar, both soy sauces, and the optional tea bag. Bring to a boil, then simmer for 5 minutes to release the flavors.
- Add the cracked eggs into the broth. Cover and simmer for another 5 minutes.
- Turn off the heat and let the eggs soak in the liquid overnight in the fridge. The longer they soak, the more flavorful they become.
